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Mexican Breakfast Torta with Potatoes

Author Notes:Don't know what to fix for dinner? This vegetarian dish is delicious, healthy and fun to make! It can be served with a fresh salad for lunch or for dinner with the addition of meat if you prefer--or add sausage, ham or ground beef as you like. The torta is quite filling by itself, as an egg and potato dish and is even good cold when you want a tasty snack! Serve a slice on a warm onion roll for a quick lunch at work or a snack! —BeijingRose

Serves: 3-6

Ingredients

2 TBSP
oil (olive is best)

8
eggs, beaten

1/2 can
creamed corn

1 TBSP
minced garlic

4
red potatoes, sliced thin

1
purple onion, halved & sliced thin

1
red bell pepper, halved & sliced in thin strips

1/2
wheel of Mexican white queso (cheese) sliced small or cubed

1 TBSP
cumin

salt & pepper to taste

In This Recipe

Directions

Pre-heat oven to 350 degrees. On stove top, spread the oil around a large cast-iron skillet and lay the sliced onion around the pan. Lay the thinly sliced potatoes over the onion until onion is covered, then add the sliced red peppers on top. Sprinkle with cumin, salt & pepper. Pour about 1/4 cup water in the bottom of the pan and cover with lid. Cook on low medium heat for about 15 minutes until potatoes are done---do not stir! Turn off heat.

Add the creamed corn to the eggs with a little salt & pepper, and the minced garlic. Pour over the potato mixture in the pan. Sprinkle the queso pieces on top.

Place the cast iron skillet in a large baking pan with 2 inches of water. Place the baking pan with the skillet in it into the pre-heated oven. Bake for 25 minutes. TURN UP HEAT to 375 and cook for 10-15 minutes, testing with knife to see if the eggs are completely set. Turn the broiler on for 2-4 minutes for the top to brown lightly. When done, slice into 6 servings and serve with salsa, green onions or sour cream.